Looking Into Wine

Rosé wines have taken the world by storm, evolving from a summer indulgence to a global phenomenon. But how did this pink revolution happen? In this episode, we sit down with Rasmus Emborg, author of Rose Revolution, to explore the rise of rosé wines, their growing popularity, and the fascinating stories behind the world’s most renowned producers. From the legendary Château d'Esclans, the pioneers behind Whispering Angel, to the elegant craftsmanship of Perrier-Jouët, known for their exquisite sparkling rosé. We also dive into the rich tradition of Viña Tondonia, where rosé is aged like fine Rioja and the boutique excellence of Clos Gibourg. Join us as we uncover the history, innovation in the world of Wine: https://www.youtube.com/watch?v=utxaEi4O84A 🔔 Don’t forget to like, comment, and subscribe for more wine stories! #RoséRevolution #WineLovers #RasmusEmborg #ChâteauEsclans #PerrierJouët #ViñaTondonia #ClosGibourg

In this insightful episode of the *Looking Into Wine Podcast*, we are joined by Gus Zhu, Master of Wine, as we dive deep into the science and myths of wine tasting. Gus shares his expertise to explore what we know—and don’t know—about the complexities of wine tasting. From debunking common misconceptions to uncovering surprising truths, this conversation will challenge your perceptions of wine and enhance your appreciation for the art and science behind it. Exclusive Listener Offer:Listeners of the Looking Into Wine Podcast can enjoy an exclusive 15% discount on Gus Zhu’s book, Behind the Glass, which is available from the Académie du Vin Library. Use code LOOKING15? at checkout - Buy Here https://academieduvinlibrary.com/products/behind-the-glass)Tune in and elevate your wine knowledge today!

Uncorking Success: Maximizing Your Winery's Potential Through Strategic Distribution Channels"Episode Description: In this episode, we dive deep into the essential role of distribution channels in expanding your winery's reach and reputation. Whether you're a boutique winery just starting out or an established brand looking to grow, understanding and optimizing your distribution strategy is key to long-term success. Join us as we explore the various distribution options available, from direct-to-consumer (DTC) models to traditional wholesale, and discuss how to choose the right mix to elevate your brand.Episode Highlights:Introduction to Distribution Channels:Overview of what distribution channels are and why they matter for wineries.The evolution of wine distribution in the digital age.Wholesale Distribution:The role of wholesalers and distributors in expanding your market reach.How to choose the right distributor for your winery and what to look for in a partnership.Negotiating terms and building strong relationships with distributors to ensure your wine gets the attention it deserves.Online Marketplaces and Retail Partnerships:Leveraging online marketplaces like Vivino and Wine.com to increase visibility.Strategies for securing shelf space in brick-and-mortar retailers and forming partnerships with restaurants and hotels.The importance of branding and packaging in retail environments.International Distribution:Expanding your winery's reach beyond borders and navigating the complexities of international trade.Understanding export regulations, tariffs, and the importance of choosing reliable importers.Tailoring your marketing strategies to different cultural tastes and preferences.The Power of Data in Distribution:Utilizing data analytics to track performance, understand customer behaviour, and refine your distribution strategy.Case studies of wineries that have successfully leveraged data to drive growth.Subscribe to our podcast! If you are a winery looking for support and strategy, email me at Mattiascarpazza@Lookingintowine.com Don’t forget to leave us a review and share this episode with fellow wine enthusiasts and industry professionals! Thank you to our guest Guest: Sid Patel of Wine Competitions

Join us in this captivating episode as we venture into the heart of Penedés, Spain, a region renowned for its contribution to the world of sparkling wine, particularly Cava. Our special guest, Pepe Raventós, scion of the esteemed Raventós family, takes us on a journey through the picturesque vineyards that have been integral to the family's legacy in winemaking.Family Heritage:- Pepe shares insights into the rich history of the Raventós family and their longstanding connection with the Penedés region. Learn about the traditions that have been passed down through generations, shaping the family's approach to winemaking.Cava Origins:- Delve into the fascinating tale of how Pepe's family played a pivotal role in formalizing the recipe for Cava, Spain's iconic sparkling wine. Discover the meticulous methods employed to craft this effervescent elixir and the significance of Penedés' terroir in its production.Terroir Talk:- Explore the unique terroir of Penedés and its impact on the flavor profile of the wines produced in the region. Pepe discusses the interplay of soil, climate, and grape varieties that contribute to the distinctive character of Penedés wines, particularly Cava.Sustainable Practices:Gain insights into the Raventós family's commitment to sustainability in winemaking. Pepe sheds light on their eco-friendly practices, emphasizing the importance of preserving the natural balance of the vineyards.Innovations and Future Trends:- Pepe shares his thoughts on the evolving landscape of the wine industry and the innovative approaches embraced by the Raventós i Blanc winery. Learn about their experiments with different grape varieties and winemaking techniques to create wines that captivate the modern palate.Tasting Notes:- Experience the sensory journey as Pepe guides us through a virtual tasting of some exceptional wines from Raventós i Blanc. From crisp and refreshing Cavas to nuanced still wines, discover the diverse expressions that emanate from Penedés.Life Beyond Wine:- Beyond the vineyards, Pepe opens up about life in Penedés, sharing anecdotes about the local culture, gastronomy, and the unique charm of this Spanish wine region.Whether you're an avid oenophile or simply curious about the world of Cava and Penedés, this episode promises to be an engaging exploration of history, tradition, and the dynamic evolution of winemaking in one of Spain's most celebrated wine regions. Tune in and let Pepe Raventós be your guide to the enchanting world of Penedés wines. ¡Salud!

The #huntervalley Zone is around 200km north of #Sydney. It contains one o Australia’s oldest, simply called Hunter which, with plantings exceeding 2,300 ha, covers a slightly smaller area than the Hunter Valley Zone but the region is also often split, unofficially, into Lower Hunter and Upper Hunter. Lower Hunter is closer to the coast and benefits from some sea breezes, which means it is slightly cooler than the Upper Hunter. The landscape is made up of undulating hills at relatively low altitudes. Soils range from sandy loams to clay loams, often over a clay baseSemillon was first planted here in the 1830s. Hunter Valley Semillons are renowned for their ability to improve with age. The better examples develop in bottle for more than 15 years.In the theme of long maturation, we are exploring today the hunter valley with Mount Pleasant, that have been keeping alive their heritage vineyard from 1880, I connected to the @MountPleasant thanks to the work of the Old Vine Conference and is thanks to them that I managed to connect to Mount Pleasant. Maurice O’Shea’s established Mount Pleasant as the only top-quality wine in Australia and inspired the likes of Penfold’s Max Schubert, Hunter Valley legend Max Lake and countless others who would go on to make Australian wine what we recognize today. With the help of my guest we explore the region unique growing condition, how is like to work with 100 plus vines and how hunter valley climate affect the style of the wines produce. If you are enjoying the show remember to subscribe and to share the show!Find More information on the winery here:https://www.mountpleasantwines.com.au/About the region:https://www.winecountry.com.au/About The Old Vine Conferencehttps://www.oldvines.org/

What are the many wine flavours found in the various wine aromas wheels with descriptions such as strawberries, apple and vanilla? So, when you smell wine, the alcohol volatilises and carries these lighter-than-air aroma compounds into your nose. Each wine can contain hundreds of different aroma compounds and each compound can affect the flavour of a wine. From a chemical perspective, flavours are the manifestation of compounds that are released at different stages during the wine life cycle. When we smell these compounds, a stimulus is transmitted to our brain that compares it to a “memory” of known sensations – eventually conjuring a final impression.Being fascinated by science and empirical research, in this episode, I spoke to Sietze Wijma a MSc Sensory Science graduate and founder of the art of tasting who will walk us through some of the major flavours compounds, their names and chemistry, explaining how they come about and some of the faults in wines and what are the key compound that one should know.Specific anosmia of flavour compounds Specific anosmia (smell-blindness) is the phenomenon where a person is unable to detect a specific flavour compound, where they otherwise have an intact sense of smell. For example, 30% of the population is unable to detect rotundone (black pepper-like aroma). β-ionone (violet-like aroma) has a 50% specific anosmia rate. Isoamyl acetate (banana-like aroma) has a <1% specific anosmia rate. This has implication for wine tasting. Here is Sietze website The art of Tasting: https://artoftasting.nl/And some further information about flavours compounds and other items related to the topic: https://www.jancisrobinson.com/learn/vocabulary/aromas https://www.decanter.com/learn/understanding-wine-aromas-329940/ https://winefolly.com/tips/wine-aroma-wheel-100-flavors/ Remember to Subscribe!!!

Skin contact, maceration pelliculaire in french, winemaking operation with the aim of extracting flavour compounds, flavor precursors, and anthocyanins from grape skins into grape juice or wine partly inspired by the likes of gravner in friuli, and traditional winemaking techniques in georgi , winemakers have been experimenting with fermentation and ageing in modern copies of amphorae, made from clay or, occasionally, concrete the term ‘orange wine’ was credited to david harvey of uk wine importer raeburn fine wines back in 2004.He wrote: “the quest for a name arose from my concern that there was no name, let alone category for these wines, which are visually, aromatically and structurally divergent from white wines, and would therefore risk rejection in both the on- and off-trade.” During this final stage, the skin and stems slowly float to the bottom of the qvevri in a natural process of filtration.Bitarishvilli then pumps the clear orange wine into smaller qvevries for storage and aging. The winemaker says: “longer maceration means many different ingredients go from the skin into the wine - phenols, and tannins. These work like natural conservants so we have a stable wine. We don’t need to use sulfur - or just a little bit.”In 1995, radikon switched his entire production of ribolla gialla to seven-day skin contact - and lost many customers as a result. It took years to painstakingly rebuild the business but his family’s orange wines are now considered to be among the very best in the world. With today’s guest simon woolf author of the book amber wines we explore the history of the style and how it traveled the world, what considerations need to be taken when producing amber wines, and the recent classifications of amber wines. If you are enjoying the podcast remember to subscribe and leave a comment we love to hear your ideas for future episodes! Here are the links to some of further reading about the topics and Simon Woolf Book – Please consider buy a copy as it is a fantasist book! Https://amber-revolution.com/#:~:text=Amber%20Revolution%20is%20the%20rags%20to%20riches%20story,half%20a%20century%20later%20amidst%20controversy%20and%20misunderstanding. Https://felixir.com.au/what-is-amber-wine/ Https://www.awri.com.au/industry_support/winemaking_resources/winemaking-practices/winemaking-treatment-amber-wine/ Https://www.washingtonpost.com/lifestyle/food/you-say-orange-wines-the-georgians-say-amber-heres-what-they-all-have-in-common/2018/10/05/9a707aae-c805-11e8-b1ed-1d2d65b86d0c_story.html

In this episode, I spoke to Matt Walls author of the book The wines of Rhone about the Southern Rhone with a focus on the Cote du Rhone.To best understand the appellation system is a pyramid with three distinctive stages for the Cotes du Rhone - Cote du Rhone, Cote Du Rhone Village, cotes du Rhone Named village and then the Cru see picture here:https://boutinot-rhone.com/news?start=18With Matt we talked about how to best understand the terroirs of the Southern Rhone, as there are so many of them, it says that it is best to divide the region into three parts based on their geological period, but it has always been difficult for me to remember the various parts but this has helped immensely.We also talked about varieties that are taking afoot in the region in the last few years and their use in the blend, Cotes du Rhone is always a blend!I'm always being curious about the fluidity of the appellation with villages rising to the top of the Cotes du Rhone appellation and then becoming Crus in their own right - Mat has described the process and announced a new (23rd) village that is going to be announced next year!Here is the list of all the VillagesChusclan, Gadagne, Laudun, Massif d'Uchaux, Nyons, Plan de Dieu, Puymeras, Roaix, Rochegude, Rousset, Sablet, Saint-Andeol, Saint-Gervais, Saint-Maurice, Saint-Pantaleon, Sainte-Cecile, Seguret, Signargues, Suze-la-Rousse, Vaison-la-Romaine, Valreas, VisanSome other useful links on the topic https://www.cotesdurhone.com/en/https://www.wine-searcher.com/regions-cotes+du+rhonehttps://www.wine-uncovered.com/rhone-info/appellations/cotes-du-rhone-villages/https://www.mattwalls.co.uk/region/rhone/Reach us on –Instagram Mattia.lookingintowineTwitter Mattia ScarpazzaMail Info@mattiascarpazza.com

Brettanomyces, also known as Brett, is a yeast that imparts plastic or animal aromas, such as sticking plasters, smoke, leather, or sweaty horses, to wine. To put it differently, Brettanomyces could cause spoilage in wines via the production of volatile phenol compounds. At first glance, these characters may seem unpleasant. However, many wine enthusiasts enjoy them and do not consider low levels of Brett in wine a fault. Brettanomyces belongs to a family of nine different naturally occurring yeast species (B. lambicus, D. bruxulensis, B. bruxellensis, B. intermidious, among others). Like its cousin, Saccharomyces, the principal agent of alcoholic fermentation, Brett feeds on sugars and converts them into alcohol, carbon dioxide, and diverse compounds that influence the wine aroma, taste, and texture. Unlike the compounds created by Saccharomyces, however, the ones produced by Brettanomyces are not so much appreciated. Some common descriptions could be barnyard, animal sweat, sewage, vomit, Band-Aid, and wet dog. Different Growth Apart from bestowing different aromas to the wine, the two yeasts differentiate in how they grow, too. For example, Saccharomyces multiplies in a must, feasting on all available fructose and glucose. It only dies when the food runs out, the alcohol content gets high, or the winemaker freezes the wine. On the other hand, Brett has steady but slow growth, and for this reason, it appears only months after the fermentation is over. Additionally, it feeds on a range of substrates. Fructose and glucose are favorites, sure, but Brett eats unfermentable sugars, as also oak sugars. Consequently, second-hand oak barrels can be a source of Brettanomyces infection. Here is the link for Clark Smith Chemistry course extremely fascinating!! https://fundamentalsofmodernwinechemistryandbeyond.voomly.com/Some other useful links on the topic https://beerandbrewing.com/dictionary/sZ3rBkmAXZ/ https://www.internationalwinechallenge.com/Canopy-Articles/brettanomyces-the-most-interesting-of-all-wine-faults.html https://www.awri.com.au/industry_support/winemaking_resources/frequently_asked_questions/brettanomyces-faq/ Reach us on:Instagram lookingintowine Twitter Mattia Scarpazza Mail Info@mattiascarpazza.com

We Coming back on the 19th of September on monthly basis and many great guests to joining us.

Pignolo is promising red grape variety native to the friuli region of northeast Italy, probably first cultivated in the hills of Rosazzo in the colli orientali. Pignolo is a very shy bearer and it was generally ignored by local growers who preferred other, more productive grape varieties until, like schioppettino, it was given a new lease of life by a EU decree of 1978 authorizing its use in the province of Udine. Total plantings of Pignolo Nero were only 93 ha/230 acres according to the 2010 vine census.Pignolo is native of the Friuli Venezia Giulia region, in the northeaster corner of Italy With Ben Little, we talk about the story of Friulan wines and how Pignolo fits or not in what is Friuli wines in the popular minds.First comes the history of Pignolo in the context of the history of its native region, Friuli Venezia Giulia in Italy’s upper right-hand corner. A really interesting explanation of how Pignolo, wine, and the region evolved. Then the history shifts a bit to author Ben Little’s personal experience with Pignolo, which started only a few years ago (2016) but developed quickly and soon involved many others. There is much of a technical nature to learn through Little’s first person reports.Ben Little recently release a whopping 492 pages long ode to Pignolo Book called – Pignolo, Cultivating the invisible.In our conversation we talked about Pignolo, the history and the wider geopolitical influences of this deeply dark red skinned variety. We talked about how it can create some of the most soulful wines produced in Italy and much more If you wuold like to learn more about the book and pignolo here are some links https://shop.themorningclaret.com/collections/books/products/pignolo-cultivating-the-invisible-by-ben-littlehttps://www.wine-searcher.com/grape-1524-pignolohttps://www.thenativegrapes.comAs always remember the follow/subscribe to the Podcast and to tell your friends!

Chablis has been one of the hardest wine regions to learn for me while studying for the WSET Diploma, in the blind tasting is my Achilles heel I never get it right! Well following my ideas of covering regions and topics that I found fascinating and hard while studying, this episode was bound to happen! Chablis is the name of a town and an appellation that lies in the valley of the River Serein in the northern-most part of Burgundy. 110 kilometres northwest of Dijon, it has a slightly cooler climate than the Côte d’Or. It is well-known for wines made with the Chardonnay variety.In this episode, we speak to Rosemary George MW author of the book The Wines of Chablis. Chablis has experienced major swings in its popularity. In the early nineteenth century, it enjoyed a boom due to its relative proximity to Paris. Plantings in Chablis shrank under the challenges of phylloxera and powdery mildew in the nineteenth century and above all the building of the Paris-Lyons-Marseille railway in the middle of the nineteenth century. As Rosemary says Chablis region is not going through a revolution but an evolution. The rural depopulation after World War I and the devastating frost of 1945 reduced Chablis to a low point of just 500 ha. In more recent decades, demand has led to the land under the vine growing back to 5,500ha. The cool, northerly location means vineyards are susceptible to spring frosts. Which is the last 3 years have more than ever affected the vineyards reducing the production level.Chablis is a fascinating region that hides many unique challenges which are going to be explored in the episode. Remember to follow the podcast to know when new episodes are going to be released.As always remember to hit the follow button to have your inception of wine knowledge directly on your feed.If you would like to learn more about chablis here is the link of the book to Rosemary:https://www.infideas.com/books/wines-chablis/Other useful websites:https://www.chablis-wines.com/https://www.wine-searcher.com/regions-chablishttps://winefolly.com/deep-dive/chablis-wine-guide/

Sussex is classified as having a maritime climate and is one of the sunniest and warmest areas in England. Rainfall per annum is typically in the 650 to 850 range (25.5 to 33.5 inches). Projections regarding climate change have prompted optimistic suggestions that Sussex and neighboring areas may in a couple of decades supplant the ever-warming Champagne region as the world center of sparkling wine. Nevertheless, the climate throughout the south of England, remains marginal for still wine production, especially for red grape varieties. With the Wiston Head Winemaker Dermot Sugrue, we explore the sunny Sussex and we took much attention to the use of Oak in Sparkling wine production, both in aging and vinification.As you can see below England has some serious vintage variation, which implicates the quality and quantity of wines produced each season. At Wiston, Dermot has been working on a solera system in the tank for the liquor of tirage which give much character to the Sparkle.2008 – 24 tons2009 – 90 tons2010 – 150 tons2011 – 60 tons2012 – 11 tons (darkest, wettest and coldest summer since 1912)2013 – 186 tons2014 – 330 tons!That’s England for you! At the heart of the Wiston Estate story is the Goring family, led by Pip and Harry, who planted their first grapes in 2006 in the South Downs. With years of hard graft and challenges, the real deal clincher was the appointment of Dermot Sugrue as Head Winemaker, following a stint at Nyetimber. Dermot has since laid the foundations for much of modern English winemaking’s advancement. The Wiston winery, Dermot, and their clients have almost certainly won more medals, more trophies, and more acclaim than any other winery in England.The venue, Wiston House, is the centerpiece of the Wiston Estate – a true family affair that has been in the Goring family since 1743. Coincidentally, 1743 was also the year that Moët et Chandon was founded. Who would have thought back then that anyone would plant a vineyard in the heart of the Sussex countryside in 2006? The determination of Pip and her husband Harry, and the next generation of Kirsty and Richard, has been an inspirational and ethical driving force for the business. Read Hannah’s article Wiston Estate, A Family History, for a closer look into the Goring family story.Some other useful links on the topichttps://www.wistonestate.com/?msclkid=53679b75b04e11ecbbcbc6201fcc7de5 www.winegb.co.uk www.winegb.co.uk/home-visitors/classic-method/https://www.jancisrobinson.com/ocw/detail/england Reach us onInstagram lookingintowineTwitter Mattia ScarpazzaMail Info@mattiascarpazza.com